Chicken and Scallion Skewers Recipe

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Chicken and Scallion Skewers
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Ingredients:

Directions:

  1. Place 12 bamboo skewers in warm water for 30 minutes.
  2. Mix together all the the ingredients for the marinade in a small bowl.
  3. Cut the chicken breasts into long strips, about 8 per breast half.
  4. Trim the scallions into 1 1/2 long pieces.
  5. Thread the chicken and scallions on the bamboo skewers with the scallion being pierced so that it runs long vertical across the length of the skewer.
  6. Place kebobs in a 9 by 13 inch baking dish and pour two-thirds of the marinade over the chicken. Cover with foil and place in the icebox for 6 to 24 hours, turning occasionally. (The frequency depends on how long you plan to marinade the meat.).
  7. To cook, place the kebobs on an indoor or outdoor grill and cook for 2 to 4 minutes per side. Brush the kebobs with reserved marinade while cooking.
  8. This serves 6 as a main course but works well as an appetizer.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 258.35 Kcal (1082 kJ)
Calories from fat 51.71 Kcal
% Daily Value*
Total Fat 5.75g 9%
Cholesterol 66.89mg 22%
Sodium 1055.44mg 44%
Potassium 2103.8mg 45%
Total Carbs 23.09g 8%
Sugars 13.09g 52%
Dietary Fiber 7.82g 31%
Protein 34.46g 69%
Vitamin C 20.4mg 34%
Iron 4.1mg 23%
Calcium 102.9mg 10%
Amount Per 100 g
Calories 53.82 Kcal (225 kJ)
Calories from fat 10.77 Kcal
% Daily Value*
Total Fat 1.2g 9%
Cholesterol 13.94mg 22%
Sodium 219.88mg 44%
Potassium 438.29mg 45%
Total Carbs 4.81g 8%
Sugars 2.73g 52%
Dietary Fiber 1.63g 31%
Protein 7.18g 69%
Vitamin C 4.3mg 34%
Iron 0.9mg 23%
Calcium 21.4mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.8
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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